Spiced Poached Pears

Spiced Poached Pears
Servings: 4 Prep 15 mins Cook 12 mins to 15 mins


  • 4 Bartlett, Bosc or Anjou pears (about 6 ounces each, almost fully ripe)
  • Juice from half lemon
  • 1 1/2 cups water
Poaching Liquid:
  • 1 cup white grape juice
  • 1 cup dry white wine
  • 1 cup water
  • 1/3 cup fresh lemon juice
  • 1 1/2 cups sugar
  • 2 whole cloves
  • 10 black peppercorns
  • 1 sliver fresh ginger, peeled (1 x 1/4 inch)
Sauce and Whipped Cream:
  • 1 box (10 ounces) frozen raspberries in syrup, thawed following package directions
  • 1/2 cup heavy cream
  • 1 tablespoon confectioners sugar

Make It

1. Peel pears and set in small bowl with the juice of half lemon and the 1-1/2 cups water. Use melon baller to remove seeds from bottom of pear, leaving a cavity in base of the pears. Return to the water.

Poaching Liquid:

2. Combine grape juice, wine, water, lemon juice, sugar, cloves, peppercorns and ginger in medium-size saucepan. Bring to boiling. Reduce heat to medium-low. Place pears in pan on their side. Cover with lid. Return liquid to boiling. Reduce heat to medium-low; simmer for 12 to 15 minutes or until knife-tender in thickest part of pear. With slotted spoon, carefully remove pears to plate to cool. (Leftover poaching liquid can be used for a refreshing drink over ice, or cook down to syrup to use in desserts.)

Sauce and Whipped Cream:

3. Puree raspberries in food processor or blender. Strain through fine-mesh sieve to remove seeds. Beat heavy cream and sugar in medium-size bowl until medium peaks form.

4. To serve, ladle an equal amount of raspberry sauce onto 4 dessert plates; spread out into a circle. Spoon whipped cream into a pastry bag fitted with star tip. Pipe into circle on sauce on each of the 4 plates. Place pear in center. Makes 4 pears.